Ingredients
1/4 cup butter, cubed1 shallot, finely chopped1 pound fresh chanterelle mushrooms or other wild mushrooms, coarsely chopped1 teaspoon minced fresh thyme1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper6 cups chicken stock1 cup heavy whipping cream1/2 cup cream sherry
Preparation
In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer.
Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.
